Whipped brie, salted oat biscuit, leatherwood honey jelly, carrot marmalade

In the week before the announcement of the Electrolux Appetite for Excellence awards, I joined the finalists on a produce tour of Queensland. Not only do we have a wealth of extraordinary young talent in our Chefs, Waiters, and Restaurateurs,  I was fortunate enough to meet one of our talented young Producers, Mary Valley cheesemaker 25 year old Erin Jones. One of the finalists in the Australian Young Chefs category, Brenden Gradidge, of Urbane restaurant in Brisbane, has kindly shared his recipe that was inspired by visit.

Whipped brie, salted oat biscuit, leatherwood honey jelly, carrot marmalade, apple and celery.

Whipped brie

375g of brie
salt
pepper
2 sprigs of chervil chopped
2 sprigs of parsley chopped

Remove mould and place cheese in kitchen aid and whip until smooth and well combined. season to taste. Add herbs

Salted oat biscuit

250g oatmeal
125g Plain flour
125g wholemeal flour
1/2tspn bi carb soda
1tspn sea salt
1tspn sugar
250g butter
1 egg

mix dry ingredients with the butter. Add eggs. With silicon paper roll out into cylinders and cool. Remove silicon paper and cut into biscuit shapes and place on silicon paper and bake at 170 degrees for 15 – 20 min until lightly golden and set. Cool

Leatherwood Honey

125g leatherwood honey
125g pure natural honey
85g water
6 leaves gelatin

Soak gelatin in cold water. Bring honey and water to the boil, remove from heat and whisk in gelatin until dissolved. place in suitable container and cool.

Carrot Marmalade

210g finely grated carrot
20g lime juice zest of 1/2
40g lemon juice zest of 1/2
50ml orange juice zest of 1/2
200g caster sugar

Place all into a saucepan and simmer until for 30 minutes or until tender and syrup has reduced. cool

Pipe or spread Brie onto plate, arrange other ingredients around.Garnish with slices of fresh green apple and a punnet of micro celery or the centre leaves of a bunch of celery.